Loaded Sweet Potatoes

Different preferences? Picky eater? Gluten-free? No problem. These quick, easy, and very flexible, vegan Loaded Sweet Potatoes can be made according to each individuals tastes.

My favorite kind of dishes are those that everyone can tailor to their individual tastes.  Like Mazidra.Or this vegan Macaroni and Cheese Bar. Or Healthy Potato Nachos.

Or these lovely Loaded Sweet Potatoes.

Different preferences? Picky eater? Gluten-free? No problem. Just set out all the fixin’s and everyone gets to build their own delicious plate just the way they like it!  Which makes these make-it-how-you-like-it kind of meals perfect for when you have company coming for dinner.

I used my Vegan, Soy-Free Sour Cream recipe on these loaded sweet potatoes, but you could use this Healthy 5- Minute Vegan Cheese Sauce instead. Or you could use both!! 

Savory vs Sweet

I love sweet potatoes, but the syrupy sweet, marshmallow-topped ones are not my cup of tea.  I like to make mine savory.

Are Sweet Potatoes Healthy?

Sweet potatoes (which aren’t really potatoes) are soooo good for you! They are loaded with vitamin A and vitamin E. And they’re a good source of fiber.

Rich in antioxidants, sweet potatoes are like an anti-aging food for your brain and body.

The Amazing Sweet Potato

In the U.S., they are typically served at Thanksgiving, but they’re so good and so nutritious and so versatile and so easy to prepare, why save them for special occasions?!
 

More Sweet Potato Recipes

Looking for some more yummy sweet potato recipes? No problem.

Roasted Sweet Potato Coins with Creamy Lime Dip

Kale Sweet Potato Quinoa Salad

Winter Lentil Soup

Sweet Potato Black Bean Soup

Simple Sweet Potato Hash Browns

How to Bake Sweet Potatoes

Loaded Sweet Potatoes

Quick, easy, and very flexible, Loaded Sweet Potatoes can be made according to each individuals tastes.

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Cook Time 45 minutes mins

Course Main Course

YIELD 4 servings

All recipes on jenniferskitchen.com are property of jennifer’s kitchen and cannot be republished without written permission.

Ingredients

• 4 medium to large sweet potatoes
• 1 medium yellow onion, diced small
• 1 tablespoon olive oil
• 1/2 medium red bell pepper, diced small
• 2 cloves garlic, minced
• 1 teaspoon granulated onion
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon sweet paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon granulated garlic
• 1 1/2 cups cooked black beans - drained
• 1/2 teaspoon salt - or to taste
• 1 medium fresh tomato, diced small
• 6 green onions, sliced
• Jennifer's Kitchen Vegan Sour Cream - or purchased sour cream

Instructions

• Scrub sweet potatoes, place on middle rack of oven and bake at 400°F for 45 minutes or until completely soft.
• Meanwhile, in a large saucepan, sauté diced onions and peppers in oil over medium-low heat until onions begin to look translucent. (If you’re in a hurry, you can skip the sauteing and just load the sweet potato up with raw onions and garlic, but I prefer them sauteed.)
• Add garlic and sauté for one additional minute.
• Add beans and seasonings and cook until thoroughly heated.
• Assemble sweet potatoes: Slice baked sweet potatoes lengthwise down the middle. Fill each sweet potato with 1/4 of the bean mixture. Top with tomatoes, green onions, and sour cream.

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